Neighbor made a plate for me of this and it was so good I asked her for the recipe.
After that I went to the gym and worked out for an hour to atone for Mr. Meter.

This is the Mexican version of French Toast and it’s called Torrejas

She gave me the recipe

3 bolillo rolls or 1 baguette (14 to 16 ounces total)
16 ounces piloncillo or panela (unrefined cane sugar)
4 cups water
5 whole allspice berries
5 whole cloves
1 whole star anise
6 large eggs
2 teaspoons all-purpose flour
3 cups vegetable oil, for frying

Cut 3 bolillo rolls or 1 baguette crosswise into 1 1/2-inch pieces. Place in a single layer on a wire rack and let sit at room temperature overnight to dry out.

Coarsely chop or smash 16 ounces piloncillo with a rolling pin into a few large chunks (it’s okay if the pieces are varying in size). Place the piloncillo, 4 cups water, 5 allspice berries, 5 whole cloves, and 1 whole star anise in a large saucepan. Bring to a boil over high heat.

Reduce the heat to medium-low and simmer until the piloncillo is melted, 2 to 8 minutes. Keep warm on the lowest heat setting.

Separate 6 large eggs, placing the whites in a stand mixer or large bowl, and the yolks in a small bowl. Beat with an electric hand mixer or stand mixer with the whisk attachment on high speed until stiff peaks form, 1 1/2 to 2 1/2 minutes.

With the mixer on low speed, beat in the egg yolks one at a time, beating until each is incorporated before adding the next. Continue beating until foamy, about 30 seconds. Sprinkle 2 teaspoons all-purpose flour over the top. Beat until just incorporated, about 20 seconds.

Heat 3 cups vegetable oil in a large high-sided skillet or Dutch oven over medium-high heat until shimmering or the oil bubbles around a wooden spoon when dipped in. Working quickly in batches of 3 to 4 pieces, dip the bread slices into the whipped eggs, coating it heavily on all sides, and transfer it to the oil. Fry until golden brown, 30 to 40 seconds per side (don’t forget to turn onto the sides to cook them too). Transfer to a platter (no need to drain).

Add 4 to 5 of the fried slices to the syrup and let soak for 1 minute on each side. Return to the platter and repeat soaking the remaining slices. Pour as much of the remaining syrup over the slices as desired (they should “swim” in it). Serve immediately.